3 eggs
1 ¼ cups milk
¾ cup all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 tablespoon butter, or as needed
Step 1 Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
Step 2 Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
Step 3 Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.
Cook's Note:
Make sure to use real butter, not margarine. They can be made into larger cakes. However, the yield will be smaller.
Prep: 10 mins
Cook: 2 mins
Total: 12 mins
Servings: 13
Yield: 52 mini pancakes